Breakfast: Steak and Eggs
Lunch: Mint Beef Burgers
Dinner: Roasted Asparagus and Tomato Basil Soup
Recipes
Steak and Eggs - Serves 1
1 beef round steak
2 eggs
1/2 yellow onion, sliced thin
1/2 tsp dried basil
Pinch salt and pepper, to taste
1 avocado to top
1 tbsp coconut oil
1:Bring 2 small skillets to heat up over medium heat
2:Add 1 tablespoon of coconut oil to a skillet and add in sliced onion. Use salt and pepper to season lightly and with a wooden spoon stir the onions around to caramelize them
3:While the onions are caramelizing, season your steak with salt and pepper and add a bit of basil to both sides. Then place the steak onto the other hot pan
4:Cook steak on both sides for 3-4 minutes or until desired tenderness. When finished, place steak on a plate to rest
5:In the same pan, add 1 teaspoon of coconut oil and cook both eggs to desired style
6:Top cooked eggs on steak along with onions. Slice up your avocado and garnish your dish accordingly.
Mint Beef Burgers - Serves 4
1 lb ground beef
1 shallot, minced
2 tbsp mint leaves, minced
1 tsp garlic, minced
1/2 tsp salt
1 tsp black pepper
1:Heat a grill pan to medium heat with coconut oil
2:Mix ground beef with garlic, mint, shallot, salt and pepper
3:Form into 4 equal sized patties and grill burgers for about 4 minutes each side. Flip only once
4:Adjust cook time for desired tenderness
5:Remove burger from heat and garnish with mint leaf. Place atop a bed of mixed greens and other vegetables of choice
Roasted Asparagus - Serves 4
1 lb asparagus, tough ends trimmed, rinsed and patted dry
3 tbsp extra virgin olive oil
1.5 tbsp minced garlic
2 tsp lemon juice
fresh salt and pepper
1:Preheat oven to 425˚F
2:In a large baking dish toss the asparagus with olive oil and garlic. Season lightly with salt and pepper and toss
3:Place in oven and bake until asparagus are tender and lightly browned, about 15 to 20 minutes
4:Remove from the oven and toss with lemon juice, adjust seasoning to taste
Tomato Basil Soup - Serves 4
6 tomato vine ripened
3 cloves of garlic minced
1 small white onion, finely chopped
3 tbsp tomato paste
2 cups vegetable or chicken stock
3 oz fresh basil leaves
Handful fresh thyme
3 stalks of celery, chopped
2 tbsp pasture raised butter
1:Melt the pastured raised butter in a large pot over medium heat.
2:stir in the onion, garlic, celery and let sauté until onion becomes translucent, about 5 minutes
3:Add in tomatoes, herbs and tomato paste to the pot and stir well
4:Pour in broth, stir, cover and turn down to a low heat and let simmer for 30 minutes
5:Transfer to a blender or food processor and blend until smooth
6:Plate and serve with chopped basil as garnish
Reactions
Food: Breakfast was good. My husband and I had a lunch date. I ate half of my salad at lunch and the other half at dinner.
Body: I noticed that the rash on my finger is gone. My acne is starting to clear up a bit. I'm almost sure some of the acne is hormonal though. I went to the gym today and felt like I had energy to burn. It was great!
April 1, 2015
Day 15 - Candida Diet
Two weeks down, two to go!
Breakfast: Coconut Nested Eggs
Lunch: Asian Steak Salad
Dinner: Greek Salad with Grilled Chicken
Recipes
Coconut Nested Eggs - Serves 1
2 eggs, separated
1/4 cup shredded, unsweetened coconut
1:Preheat oven to 350˚F
2:Separate eggs whites and yolks, place yolk in individual bowls
3:Beat egg whites until they are stiff
4:Gently fold the shredded coconut into the egg whites
5:Form “nests” on a parchment lined baking sheet
6:Sprinkle some shredded coconut on top of the nests
7:Pour the yolks into the center of the nests
8:Bake in the oven for 10 minutes, the nests will set and the peaks will begin to brown lightly
9:Sprinkle with a pinch of salt and serve
Asian Steak Salad - Serves 6
1 clove garlic, minced
1/2 tbsp ginger root, minced
1/2 tsp salt and pepper to taste
2 tbsp raw coconut aminos
2 tbsp fish sauce
1 tsp red pepper flakes
1 oz raw carrot, shredded
1 oz radish, sliced thin
1.5 cup green cabbage, shredded
1/2 green onion, chopped
1/2 navel orange, peeled and chopped
1/4 red bell pepper
1/8 cup almonds, silvered
10 oz sirloin steak
8 grape tomatoes
1:whisk together garlic, ginger root, salt, pepper, red pepper flakes, coconut aminos and fish sauce and power over steak
2:Allow steak to marinate for at least 3 to 4 hours before cooking
3:Preheat a grill pan to high heat, grill steak on high heat for about 4 minutes each side. Flip only once
4:Set steak aside and while resting rinse and chop all vegetables as well as the orange
5:Toss cabbage, bell pepper, radish, tomato and orange in a medium sized bowl
6:Slice steak thinly and plate on vegetable mixture
7:Add silvered almonds and green onion as garnish
Greek Salad - Serves 4
1 cup cucumber, sliced
1 green bell pepper, thinly sliced
1/2 cup black olives
1/2 red onion, thinly sliced
1/4 cup capers
3 roma tomato, sliced
5 cup spring salad mix
2 tbsp olive oil
1:Toss spring greens with roma tomatoes, green bell pepper, sliced cucumber and red onion
2:Top with capers and olives
3:Serve with olive oil and salt and pepper
4:Add grilled chicken
Reactions
Food: I liked all the meals today. I'm a little mystified as to why the coconut nested eggs were for breakfast again but they weren't bad.
Body: I do have more energy but when I get tired it's like I hit a wall. Very different from what I'm used to. I am learning my limits though.
Breakfast: Coconut Nested Eggs
Lunch: Asian Steak Salad
Dinner: Greek Salad with Grilled Chicken
Recipes
Coconut Nested Eggs - Serves 1
2 eggs, separated
1/4 cup shredded, unsweetened coconut
1:Preheat oven to 350˚F
2:Separate eggs whites and yolks, place yolk in individual bowls
3:Beat egg whites until they are stiff
4:Gently fold the shredded coconut into the egg whites
5:Form “nests” on a parchment lined baking sheet
6:Sprinkle some shredded coconut on top of the nests
7:Pour the yolks into the center of the nests
8:Bake in the oven for 10 minutes, the nests will set and the peaks will begin to brown lightly
9:Sprinkle with a pinch of salt and serve
Asian Steak Salad - Serves 6
1 clove garlic, minced
1/2 tbsp ginger root, minced
1/2 tsp salt and pepper to taste
2 tbsp raw coconut aminos
2 tbsp fish sauce
1 tsp red pepper flakes
1 oz raw carrot, shredded
1 oz radish, sliced thin
1.5 cup green cabbage, shredded
1/2 green onion, chopped
1/2 navel orange, peeled and chopped
1/4 red bell pepper
1/8 cup almonds, silvered
10 oz sirloin steak
8 grape tomatoes
1:whisk together garlic, ginger root, salt, pepper, red pepper flakes, coconut aminos and fish sauce and power over steak
2:Allow steak to marinate for at least 3 to 4 hours before cooking
3:Preheat a grill pan to high heat, grill steak on high heat for about 4 minutes each side. Flip only once
4:Set steak aside and while resting rinse and chop all vegetables as well as the orange
5:Toss cabbage, bell pepper, radish, tomato and orange in a medium sized bowl
6:Slice steak thinly and plate on vegetable mixture
7:Add silvered almonds and green onion as garnish
Greek Salad - Serves 4
1 cup cucumber, sliced
1 green bell pepper, thinly sliced
1/2 cup black olives
1/2 red onion, thinly sliced
1/4 cup capers
3 roma tomato, sliced
5 cup spring salad mix
2 tbsp olive oil
1:Toss spring greens with roma tomatoes, green bell pepper, sliced cucumber and red onion
2:Top with capers and olives
3:Serve with olive oil and salt and pepper
4:Add grilled chicken
Reactions
Food: I liked all the meals today. I'm a little mystified as to why the coconut nested eggs were for breakfast again but they weren't bad.
Body: I do have more energy but when I get tired it's like I hit a wall. Very different from what I'm used to. I am learning my limits though.
Day 14 - Candida Diet
Breakfast: Coconut Nested Eggs
Lunch: Greek Salad with Beef Meatballs
Dinner: Oven Roasted Broccoli with Butternut Squash Soup
Recipes
Coconut Nested Eggs - Serves 1
2 eggs, separated
1/4 cup shredded, unsweetened coconut
1:Preheat oven to 350˚F
2:Separate eggs whites and yolks, place yolk in individual bowls
3:Beat egg whites until they are stiff
4:Gently fold the shredded coconut into the egg whites
5:Form “nests” on a parchment lined baking sheet
6:Sprinkle some shredded coconut on top of the nests
7:Pour the yolks into the center of the nests
8:Bake in the oven for 10 minutes, the nests will set and the peaks will begin to brown lightly
9:Sprinkle with a pinch of salt and serve
Greek Salad - Serves 3 to 4
1 cup cucumber, sliced
1 green bell pepper, thinly sliced
1/2 cup black olives
1/2 red onion, thinly sliced
1/4 cup capers
3 Roma tomato, sliced
5 cup spring salad mix
2 tbsp olive oil
1:Toss spring greens with Roma tomatoes, green bell pepper, sliced cucumber and red onion
2:Top with capers and olives
3:Serve with olive oil and salt and pepper
Beef Meatballs - Serves 2 to 3
1 whole egg, whisked
1 tsp salt
1 tsp dried oregano
1 tsp garlic powder
1 lb ground beef
1:Preheat oven to 350˚F
2:Combing ground beef and spices in a mixing bowl
3:Add in egg and stir until evenly distributed
4:Form meatballs by making golf-ball sized pieces with hands
5:Place meatballs onto a parchment lined metal baking sheet
6:Bake meatballs at 350˚F for 25 minutes
7:Remove and enjoy with salad or with zucchini noodles
Oven Roasted Broccoli - Serves 4
1 lbs broccoli, florets
1 tbsp extra virgin olive oil
1 tsp salt and pepper
1:Preheat oven to 400˚F
2:Rinse and soak broccoli with cold water
3:Chop florets from stem about 3/4 inch below crown
4:Toss with olive oil, salt and pepper
5:Place broccoli in a baking dish and roast for 30 minutes, remove from oven and serve
Butternut Squash Soup - Serves 6
1 whole butternut squash, peeled and chopped
1 whole onion, chopped
1 quart chicken stock
1 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg
2 tbsp coconut oil, organic
1:Sauté chopped onion in coconut oil in large pot. Add in cinnamon, nutmeg and salt
2:Add in chopped butternut squash to a pot and pour in broth, boil until the squash in the broth until tender
3:Once the squash has softened, puree soup in a food processor or high speed blender until a smooth texture is obtained
4:Serve and garnish with a sprinkle of cinnamon and chopped walnuts
Reactions
Food: I didn't get make any of the recipes for this day. I was fasting and then I had that whole chicken in my fridge, from when my in-laws brought pizza, that I had thawed and needed to use. So we had baked chicken with mashed cauliflower. It was good!
Body: I was tired today but that was mostly from fasting. I felt really good otherwise.
Lunch: Greek Salad with Beef Meatballs
Dinner: Oven Roasted Broccoli with Butternut Squash Soup
Recipes
Coconut Nested Eggs - Serves 1
2 eggs, separated
1/4 cup shredded, unsweetened coconut
1:Preheat oven to 350˚F
2:Separate eggs whites and yolks, place yolk in individual bowls
3:Beat egg whites until they are stiff
4:Gently fold the shredded coconut into the egg whites
5:Form “nests” on a parchment lined baking sheet
6:Sprinkle some shredded coconut on top of the nests
7:Pour the yolks into the center of the nests
8:Bake in the oven for 10 minutes, the nests will set and the peaks will begin to brown lightly
9:Sprinkle with a pinch of salt and serve
Greek Salad - Serves 3 to 4
1 cup cucumber, sliced
1 green bell pepper, thinly sliced
1/2 cup black olives
1/2 red onion, thinly sliced
1/4 cup capers
3 Roma tomato, sliced
5 cup spring salad mix
2 tbsp olive oil
1:Toss spring greens with Roma tomatoes, green bell pepper, sliced cucumber and red onion
2:Top with capers and olives
3:Serve with olive oil and salt and pepper
Beef Meatballs - Serves 2 to 3
1 whole egg, whisked
1 tsp salt
1 tsp dried oregano
1 tsp garlic powder
1 lb ground beef
1:Preheat oven to 350˚F
2:Combing ground beef and spices in a mixing bowl
3:Add in egg and stir until evenly distributed
4:Form meatballs by making golf-ball sized pieces with hands
5:Place meatballs onto a parchment lined metal baking sheet
6:Bake meatballs at 350˚F for 25 minutes
7:Remove and enjoy with salad or with zucchini noodles
Oven Roasted Broccoli - Serves 4
1 lbs broccoli, florets
1 tbsp extra virgin olive oil
1 tsp salt and pepper
1:Preheat oven to 400˚F
2:Rinse and soak broccoli with cold water
3:Chop florets from stem about 3/4 inch below crown
4:Toss with olive oil, salt and pepper
5:Place broccoli in a baking dish and roast for 30 minutes, remove from oven and serve
Butternut Squash Soup - Serves 6
1 whole butternut squash, peeled and chopped
1 whole onion, chopped
1 quart chicken stock
1 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg
2 tbsp coconut oil, organic
1:Sauté chopped onion in coconut oil in large pot. Add in cinnamon, nutmeg and salt
2:Add in chopped butternut squash to a pot and pour in broth, boil until the squash in the broth until tender
3:Once the squash has softened, puree soup in a food processor or high speed blender until a smooth texture is obtained
4:Serve and garnish with a sprinkle of cinnamon and chopped walnuts
Reactions
Food: I didn't get make any of the recipes for this day. I was fasting and then I had that whole chicken in my fridge, from when my in-laws brought pizza, that I had thawed and needed to use. So we had baked chicken with mashed cauliflower. It was good!
Body: I was tired today but that was mostly from fasting. I felt really good otherwise.
Day 13 - Candida Diet
Breakfast: Almond Pancakes
Lunch: Taco Bowl
Dinner: Beef Meatballs
Recipes
Almond Pancakes - Serves 2
1.5 cups almond flour
1/4 cup coconut milk
1/4 cup coconut oil
1 teaspoon vanilla
pinch of salt
1/2 tsp baking soda
4 eggs
1:Combine all ingredients in a food processor or with hand mixer until smooth
2:Heat coconut oil in a skillet over medium heat and add about 1/4 cup of batter
3:Cook the pancake until it begins to bubble. Flip and cook until it becomes golden brown
4:Remove from heat and add a little pasture fed butter along with sliced almonds. serve
Taco Bowl - Serves 1
1/2 small onion, chopped
1/8 cup chopped green pepper
1/8 cup chopped red pepper
1/2 cup ground beef
1/4 cup salsa
Toppings - avocado, tomato, peppers
1:In a frying pan sauté onion and peppers.
2:Add the ground beef and season with a sprinkle of salt and pepper
3:Add salsa when the ground beef is fully cooked and brown
4:Stir to evenly coat the beef and sautéed vegetables.
5:Place in a bowl and top with your favorite taco toppings. Squeeze some fresh lime juice and garnish with cilantro
Beef Meatballs - Serves 2 to 3
1 whole egg, whisked
1 tsp salt
1 tsp dried oregano
1 tsp garlic powder
1 lb ground beef
1:Preheat oven to 350˚F
2:Combing ground beef and spices in a mixing bowl
3:Add in egg and stir until evenly distributed
4:Form meatballs by making golf-ball sized pieces with hands
5:Place meatballs onto a parchment lined metal baking sheet
6:Bake meatballs at 350˚F for 25 minutes
7:Remove and enjoy with salad or with zucchini noodles
Reactions
Food: I didn't get to try the recipes from this day. We were out of town and ended up eating out a lot.
Body: I had a lot of energy today. Good thing too because we were crazy busy.
Lunch: Taco Bowl
Dinner: Beef Meatballs
Recipes
Almond Pancakes - Serves 2
1.5 cups almond flour
1/4 cup coconut milk
1/4 cup coconut oil
1 teaspoon vanilla
pinch of salt
1/2 tsp baking soda
4 eggs
1:Combine all ingredients in a food processor or with hand mixer until smooth
2:Heat coconut oil in a skillet over medium heat and add about 1/4 cup of batter
3:Cook the pancake until it begins to bubble. Flip and cook until it becomes golden brown
4:Remove from heat and add a little pasture fed butter along with sliced almonds. serve
Taco Bowl - Serves 1
1/2 small onion, chopped
1/8 cup chopped green pepper
1/8 cup chopped red pepper
1/2 cup ground beef
1/4 cup salsa
Toppings - avocado, tomato, peppers
1:In a frying pan sauté onion and peppers.
2:Add the ground beef and season with a sprinkle of salt and pepper
3:Add salsa when the ground beef is fully cooked and brown
4:Stir to evenly coat the beef and sautéed vegetables.
5:Place in a bowl and top with your favorite taco toppings. Squeeze some fresh lime juice and garnish with cilantro
Beef Meatballs - Serves 2 to 3
1 whole egg, whisked
1 tsp salt
1 tsp dried oregano
1 tsp garlic powder
1 lb ground beef
1:Preheat oven to 350˚F
2:Combing ground beef and spices in a mixing bowl
3:Add in egg and stir until evenly distributed
4:Form meatballs by making golf-ball sized pieces with hands
5:Place meatballs onto a parchment lined metal baking sheet
6:Bake meatballs at 350˚F for 25 minutes
7:Remove and enjoy with salad or with zucchini noodles
Reactions
Food: I didn't get to try the recipes from this day. We were out of town and ended up eating out a lot.
Body: I had a lot of energy today. Good thing too because we were crazy busy.
Day 12 - Candida Diet
Breakfast: Scrambled Eggs in the Garden
Lunch: Tomato Basil Salad
Dinner: Quinoa Stuffed Bell Peppers
Recipes
Scrambled Eggs in the Garden - Serves 2
2 carrots, peeled and gated
2 zucchinis, peeled and grated
5 eggs
1 tbsp coconut aminos
2 tbsp coconut oil
1:Stir-fry the grated carrots and zucchinis in a tablespoon of coconut oil on medium heat
2:Add the remaining tablespoon of coconut oil to a saucepan on a low to medium heat and crack all 5 eggs into the saucepan. Stir the eggs to scramble them slightly
3:Keep stirring the eggs on the low to medium heat to scramble them
4:When the eggs are done add salt and pepper to the eggs and take off the skillet
5:Add 1 tablespoon of coconut aminos and pepper to the carrots and zucchinis.
6:Place the carrots and zucchinis into the bottom of a bowl and top with the scrambled eggs
Tomato Basil Salad - Serves 2 to 3
2 cups cherry or grape tomatoes
6 cloves of garlic, minced
2 tbsp fresh basil, finely chopped
2 tbsp olive olive salt to taste
1:Preheat oven to 350˚F
2:Halve the tomatoes and combine with minced garlic, chopped basil, olive oil and salt
3:Spread on a baking tray with tomatoes facing up
4:Bake for 40 minutes and serve
Quinoa Stuffed Bell Peppers - Serves 2 to 3
1 medium onion, chopped
1 tbsp coconut oil
1 tbsp ground cumin
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 15 oz can diced tomatoes, drained liquid reserved
1/2 cup carrots, diced
3/4 cup quinoa
1.5 cups water
1 cup pepper Jack Cheese
4 large red bell peppers, halved lengthwise, ribs removed
salt and pepper
1:Preheat oven to 350˚F
2:In a saucepan, heat coconut oil over medium heat. Sauté onion, celery and jalapeno until soft, about 5 minute.
3:Add cumin and garlic and cook for an another minute. Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
4:Stir in carrots, quinoa and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer until quinoa is tender, about 20 minutes. Stir in 1 cup of cheese and season with salt and pepper, if desired.
5:Pour reserved liquid from tomatoes in the bottom of your baking dish.
6:Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish. Cover with foil and bake for 40 minutes.
7:Transfer stuffed bell peppers onto serving dish and drizzle pan juices
Reactions
Food: I didn't get to try the lunch and dinner recipes from this day. I was in a hurry that day (packing to leave town) and ended up just making some eggs for breakfast, missed lunch and ate dinner out.
Body: I feel pretty much the same. Some headaches, some crazy pimples, my energy level is about the same.
Lunch: Tomato Basil Salad
Dinner: Quinoa Stuffed Bell Peppers
Recipes
Scrambled Eggs in the Garden - Serves 2
2 carrots, peeled and gated
2 zucchinis, peeled and grated
5 eggs
1 tbsp coconut aminos
2 tbsp coconut oil
1:Stir-fry the grated carrots and zucchinis in a tablespoon of coconut oil on medium heat
2:Add the remaining tablespoon of coconut oil to a saucepan on a low to medium heat and crack all 5 eggs into the saucepan. Stir the eggs to scramble them slightly
3:Keep stirring the eggs on the low to medium heat to scramble them
4:When the eggs are done add salt and pepper to the eggs and take off the skillet
5:Add 1 tablespoon of coconut aminos and pepper to the carrots and zucchinis.
6:Place the carrots and zucchinis into the bottom of a bowl and top with the scrambled eggs
Tomato Basil Salad - Serves 2 to 3
2 cups cherry or grape tomatoes
6 cloves of garlic, minced
2 tbsp fresh basil, finely chopped
2 tbsp olive olive salt to taste
1:Preheat oven to 350˚F
2:Halve the tomatoes and combine with minced garlic, chopped basil, olive oil and salt
3:Spread on a baking tray with tomatoes facing up
4:Bake for 40 minutes and serve
Quinoa Stuffed Bell Peppers - Serves 2 to 3
1 medium onion, chopped
1 tbsp coconut oil
1 tbsp ground cumin
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 15 oz can diced tomatoes, drained liquid reserved
1/2 cup carrots, diced
3/4 cup quinoa
1.5 cups water
1 cup pepper Jack Cheese
4 large red bell peppers, halved lengthwise, ribs removed
salt and pepper
1:Preheat oven to 350˚F
2:In a saucepan, heat coconut oil over medium heat. Sauté onion, celery and jalapeno until soft, about 5 minute.
3:Add cumin and garlic and cook for an another minute. Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
4:Stir in carrots, quinoa and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer until quinoa is tender, about 20 minutes. Stir in 1 cup of cheese and season with salt and pepper, if desired.
5:Pour reserved liquid from tomatoes in the bottom of your baking dish.
6:Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish. Cover with foil and bake for 40 minutes.
7:Transfer stuffed bell peppers onto serving dish and drizzle pan juices
Reactions
Food: I didn't get to try the lunch and dinner recipes from this day. I was in a hurry that day (packing to leave town) and ended up just making some eggs for breakfast, missed lunch and ate dinner out.
Body: I feel pretty much the same. Some headaches, some crazy pimples, my energy level is about the same.
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